Chocolate black pepper sable (French shortbread)

We tend to think of black pepper as a savory seasoning, but it also has a sweet side. No, pepper itself doesn’t taste sweet, but its trademark bite does pair well with sweet ingredients.

So for this cookie we used black pepper in a richly sweet and buttery sable (pronounced SAH-bley), the French cousin of more traditional shortbread cookies.

And while we usually bemoan the trend in recipe writing to call ONLY for freshly ground black pepper, this is a case where you’ll want to grind it just before using it. It is, after all, the star ingredient.

In a small bowl, whisk together the flour, cocoa powder, pepper and baking soda.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, granulated sugar, vanilla and salt. Add in the dry mixture to the butter-sugar blend, then mix just until a dough forms. Mix in the chocolate chips.

Roll the mixture into 36 small balls and arrange on the prepared baking sheets, leaving about 2 inches between them. Use a flat-bottomed glass to gently press and flatten the cookies on the baking sheet.

Bake for 12 to 15 minutes, or until no longer wet looking. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to a week.